Vegetarian dumpling stew Christopher Bethell INGREDIENTS1.2kg plain flourA few tbsp soy sauce2 onions2 celery sticksHead of garlicVegetable oilChopped tomatoesRed/green/yellow peppersSpicesPREPARATIONMake a dough of plain flour using 750ml of cold water and the flour. Soak the dough in cold water for 8-10 hours or overnight. Wash the dough under cold water to remove the starch. Boil the remaining dough in just over a pint of water, with a few tablespoons of soy sauce. Add two onions, two celery sticks, and a head of garlic for 15 minutes then simmer for another 15 minutes.Let the dough cool, cut it into pieces, marinate in the spices of your choice, and refrigerate for a minimum of 3 hours. Deep-fry the pieces in vegetable oil until they change colour, and then put them in a warm oven to dry out. To serve, fry onions in oil, add the vegetarian dumplings and spices. Then add chopped tomatoes and the peppers until cooked. Serve with rice, beans, and salad. Semolina Christopher Bethell INGREDIENTSSemolinaWaterSaltOlive oilPREPARATIONBoil water and add semolina little by little while stirring. Add olive oil and salt to taste. Mix until it is half hard and keep mixing until cooked. Serve on a plate hot with a stew.Note: Sophie gave the measurements for this recipe as "done by eye", but what you want is to add enough water to the semolina to make a thick paste, and then loosen it with oil. Peanut sauce Christopher Bethell INGREDIENTSGround peanut sauce (from a packet)WaterOnionsTomatoesSalt Olive oilSpicesMETHODThe ground peanut should be like a smooth flour. Mix it with cold water until it's a consistency that you like. Cook it while stirring until boiled and well cooked. Fry an onion in olive oil and add the spices of your choice and then tomatoes. Mix with the peanut sauce and season. Serve it with semolina, rice, bread, or potatoes.